Purslane Edinburgh

British·
££££
·
Bronze Award
·

SquareMeal Review of Purslane Edinburgh

Bronze Award

This bijou 20-cover basement in Stockbridge is the unlikely setting for one of Edinburgh’s hidden culinary gems. Chef/patron Paul Gunning learned his trade with the likes of Marco Pierre White and Jeff Bland (of Michelin-starred Number One), and it shows in a menu that oozes quality and class – as well as outstanding value. Pleasantly informal surrounds provide the backdrop for deftly executed dishes such as sautéed prawns with crab bonbons and shellfish sauce, sun-blush tomato and goats’ cheese risotto, or pork loin with pommes Anna, shallot Tatin and a stunningly intense cider reduction. For afters, go for cheeses from LJ Mellis or try something sweet – perhaps summer pudding or cherry clafoutis with cherry sorbet. Also check out the cut-price midweek offer, when the seven-course tasting menu can be had for just £60 for two.

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Good to know

Average Price
££££ - £50 - £79
Cuisines
British
Ambience
Cool, Fine dining, Glamorous
Food Occasions
Dinner, Lunch
Perfect for
Birthdays, Dates, Special occasions
Food Hygiene Rating

About

Purslane Restaurant is run by head chef and owner, Paul Gunning, who is proud to lead a team that serves a varied menu of modern British dishes geared towards casual fine dining and intense, high-quality flavour. Paul has worked all around the world, from Australia and London to Brittany and of course, Edinburgh.

The seven-course tasting menu is truly a feast for the senses. First up, it's the scallops a la plancha with sweetcorn puree and a sweetcorn and spring onion salsa, marinated with dashi. The celeriac risotto follows, made with roasted celeriac sauteed with wild mushrooms and pickled enoki mushrooms. The roast breast of pigeon is paired with haggis, artichoke bavarois and pickled vegetables, and is shortly followed by the steamed cod with vegetable spaghetti, roasted peanuts and cashews, and a Thai green curry sauce.

If the dishes so far weren't rich enough, next up is a roast loin of venison with braised venison haunch bon bon, fondant potato, cauliflower puree, roasted cauliflower, quinoa and a red wine jus. The cheese course includes a selection of cheeses from I.J. Mellis, served with biscuits and chutney, while dessert arrives as an apple and blackberry compote with a vanilla panna cotta, blueberry gel, crumble and blueberry sorbet.

The lunch menu begins with three starter choices – braised lamb with Scotch broth and haggis bon bon, salmon a la plancha with gruyere cake, and butternut squash veloute with sage ravioli. Elsewhere, the menu offers a choice of guineafowl, hake, and artichoke risotto mains before finishing up a vanilla and rum poached pineapple dessert or a selection of cheeses. You’ll also find a remarkably affordable wine pairing on offer too, so you can get the full experience at a fraction of the dinner menu cost.

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FAQs

Do I need to reserve a table?

Yes. Booking here is essential. Reservations can be make over the phone or via the website.

Helpful? 0

Is there a dress code?

No. The restaurant is relatively casual, and wants guests to feel comfortable and relaxed.

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Purslane Edinburgh is featured in

Location

33a St Stephen Street, Stockbridge, Edinburgh, EH3 5AH

0131 226 3500 0131 226 3500

Website

Opening Times

Lunch
Mon Closed
Tue Closed
Wed 12:00-13:30
Thu 12:00-13:30
Fri 12:00-13:30
Sat 12:00-13:30
Sun Closed
Dinner
Mon Closed
Tue Closed
Wed 18:30-19:30
Thu 18:30-19:30
Fri 18:30-19:30
Sat 18:30-19:30
Sun Closed

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Call Purslane Edinburgh to make a booking on:

0131 226 3500 0131 226 3500

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